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Vegetable Soup with Prawns or Shrimp

Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  25 Minutes
  Makes 4 servings
For the Soup:
1 tablespoon vegetable oil
1 cup carrots, cut into small pieces
1 cup fresh or frozen peas
1 cup tomato, cut into small pieces
1 cup zucchini, cut into small pieces
4 cups chicken broth
For the Shrimp:
1 tablespoon vegetable oil
1 clove garlic, thinly sliced
12 medium uncooked prawns or shrimp, shelled and cleaned
2 tablespoons minced fresh basil, or 1 tablespoon dried
1 red bell pepper, thinly sliced
Juice of 1 lemon
Freshly ground black pepper, to taste
12 coriander leaves, for garnish
TO MAKE THE SOUP: In a saucepan over medium heat, warm the oil. Then add the vegetables, stir, and cook for 5 minutes. Add the chicken broth, and simmer for 5 minutes.

TO MAKE THE SHRIMP: In a frying pan over medium-high heat, warm the oil. Then add the garlic, prawns or shrimp, basil, red pepper, lemon juice, and pepper. Stir-fry for 2 minutes, or until the shrimp are cooked.

Place 3 shrimp and some of the basil and peppers on one side of a larger serving plate. Garnish with coriander leaves. Pour the soup into a small cup or mug and place the soup on the serving plate next to the shrimp.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 182
Fat. Total: 8g
Fiber: 5g
Carbohydrates, Total: 16g
Sodium: 216mg
% Cal. from Fat: 40%
Cholesterol: 27mg
Protein: 13g
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